Japanese Potato Salad
A creamy and slightly tangy Japanese potato salad made with mashed potatoes, crisp vegetables, and a hint of Japanese mayo for a perfect side dish or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 3 medium potatoes, peeled and cubed
- 1 small carrot, finely diced
- 1/2 cucumber, thinly sliced
- 1/4 cup onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup Japanese mayonnaise (Kewpie)
- 1 tsp rice vinegar
- 1 tsp sugar
- Salt and pepper, to taste
Instructions
- Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash while still warm, leaving some chunks for texture.
- Lightly salt the sliced cucumber and let it sit for 5 minutes, then squeeze out excess moisture.
- Boil and chop the eggs.
- In a large bowl, combine mashed potatoes, carrots, cucumber, onion, and chopped eggs.
- Mix the Japanese mayonnaise, rice vinegar, sugar, salt, and pepper in a small bowl.
- Pour the dressing over the potato mixture and gently mix to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For extra flavor, add a sprinkle of toasted sesame seeds or a dash of Japanese mustard to the salad before serving.
Find it online: https://delilita.com/japanese-potato-salad-delight/